Sweet and savoury tarts in shortcrust and puff pastry shells.
This apple tart features a buttery sweet shortcrust pastry filled with a vanilla-scented apple compote and topped with delicately arranged baked apple slices. It is best served barely cool with a spoonful of cream or crème fraîche to complement the caramelised fruit.
This apricot tart uses a sweet shortcrust pastry shell filled with crème pâtissière and a decorative arrangement of ripe apricot halves. It is best served warm or at room temperature, glazed lightly to bring out the fruit's sweetness.
A simple custard of whole eggs, condensed milk and evaporated milk is poured over a hard caramel base and baked in a bain-marie at low temperature for a silken set. The caramel melts into a sauce as the flan chills overnight in the fridge. Tipped out onto a plate, the dark caramel runs down the sides and pools at the base.
This cherry clafoutis combines a crisp pâte brisée case with a custardy batter filled with juicy cherries and a hint of kirsch. Serve it warm, dusted with icing sugar, to enjoy the soft fruit and golden surface.
This elegant tart marries crisp sweet shortcrust pastry with a glossy dark chocolate ganache studded with fresh raspberries. Chill it before serving to allow the ganache to set, then slice with a warmed knife for neat portions.
A dry caramel is made by melting sugar to a deep amber and poured into the bottom of a flan mould (or individual ramekins). A custard of whole eggs, condensed milk, evaporated milk, vanilla and a pinch of salt is whisked together (no whipping, no air bubbles), poured over the set caramel, and baked in a water bath at low heat until just set with a slight wobble in the centre. Chilled overnight; inverted to serve, the caramel sliding down the sides in a glossy sauce.
Sugar caramelises in a small heavy pan until amber; tilts to coat the bottom of 6 ramekins. Milk warms with lemon zest and a vanilla pod. Eggs whisk gently with sugar; the warm milk drizzles in, tempering. Strain through a fine sieve to remove zest and any cooked egg. Pour over the caramel in the ramekins. Bake in a water bath at 150°C 40 minutes (the custards should be just-set with a slight wobble). Cool; chill at least 4 hours. Invert at service.
Caramel cooks dry: sugar melts in a hot pan to a dark amber syrup; poured into a 22 cm round cake tin (or 8 individual ramekins) where it solidifies. Custard: eggs blend with sweetened condensed milk, evaporated milk, whole milk, vanilla and a pinch of salt (no fresh cream, the milk trio is what makes Mexican flan distinct). Strained for smoothness; poured over the set caramel; baked in a water bath at 160°C for 60-75 minutes until just set but with the slightest jiggle in the centre. Cooled fully; refrigerated overnight. Inverted onto a plate the next day; the caramel pools around the dome.
The shortcrust uses lard (or vegetable shortening + butter) for the right crumbly texture; sugar gives the slight sweetness; egg yolk binds. Rolled to 3 mm thick, cut into discs slightly larger than the muffin-tin wells, gently pressed in, chilled. The custard: eggs whisk with hot sugar syrup (sugar dissolved in just-boiled water, cooled) and a small amount of evaporated milk for richness, plus vanilla. Strained twice for a glassy finish, ladled into the chilled shells, baked at 220°C for the first 8 minutes (to set the pastry edges) then 180°C for 12-15 more (until the custard is just-set with no visible jiggle in the centre).
Classic French quiches featuring a silky, custardy filling enriched with cream and Gruyère cheese, studded with crispy lardons, set in individual pastry cases. The balance of salty pork, rich cheese, and delicate egg custard creates an iconic tart that works beautifully warm or at room temperature. Perfect as a light lunch or elegant starter.
Sugar caramelises in each llanera tin until amber and runny; tins set aside to cool. Yolks whisk gently (don't aerate, that creates bubbles in the set flan) with condensed milk, evaporated milk and a splash of vanilla. Custard strains through a fine sieve into the caramel-lined tins. Steams in a bain-marie 40-45 minutes (or oven-bakes covered in a water bath at 160°C). Cools completely; chills for 4 hours. Inverted onto plates at service, the caramel becomes the sauce.
Sweet shortcrust pastry blind-bakes to set the base. A custard of eggs, sugar, lemon juice, zest and butter cooks gently to a smooth glossy curd. The curd pours into the still-warm shell, the tart bakes briefly to set, cools fully. Served plain or with a dusting of icing sugar.
Elegant individual flans featuring fresh shellfish, mussels, scallops, and langoustines, in a silky curry-infused custard set within a crisp pastry case. The delicate interplay of seafood sweetness and warm curry spice creates a sophisticated starter worthy of special occasions. Best served warm from the oven.
This orange cheesecake tart combines a shortcrust pastry case with a creamy, citrus-infused cheese filling. It is best served chilled and finished with warm marmalade and candied orange peel for a bright, elegant dessert.
Pâté à foncer is a tender, crumbly pastry traditionally used as the base for flans and tartlets. Its delicate texture and neutral flavor provide an elegant foundation that doesn't compete with fillings. The technique of rubbing fat into flour by hand creates the characteristic short, crumbly texture that distinguishes this pastry.
Shortcrust pastry blind-bakes to a deep gold (essential, soggy bottom is a quiche's main enemy). Vegetables sauté separately to soften and dry; the custard mixes; everything assembles in the shell and bakes until set with a faint wobble in the centre.
Buttery shortcrust pastry blind-baked first to set the base, then filled with rendered smoked lardons, grated gruyère and a rich egg-cream custard, baked at moderate heat until just set with a slight wobble in the centre.
A rustic yet sophisticated tart featuring slowly roasted cherry tomatoes with fragrant basil and garlic on a crisp pastry base. The semi-confit technique concentrates tomato sweetness while preserving brightness. A summer-perfect vegetarian tart celebrating tomatoes at their peak.
This strawberry tart features a crisp sweet shortcrust shell filled with a light blend of crème pâtissière and crème chantilly, topped with fragrant ripe strawberries. Assemble it just before serving so the pastry remains crisp and the fruit stays bright.
This sweet custard tart combines a crisp flan pastry case with a smooth vanilla custard filling, served here with poached prunes and candied citrus peel. It is best chilled slightly so the custard sets while still offering a tender, creamy bite.
A bright lemon tart with a crisp sweet shortcrust shell and a creamy lemon filling, finished with a caramelised sugar top. It is best served chilled or at room temperature with a glossy brûléed surface and light whipped cream.
A puff pastry round (homemade or all-butter shop-bought) is cut to fit the pan; refrigerated. In a 24 cm heavy ovenproof frying pan (cast iron or copper Tatin pan), sugar caramelises directly with butter to a deep amber syrup. Off heat, peeled and halved (or quartered) apples, preferably a firm tart variety like Granny Smith, Braeburn or Cox, pack tightly into the pan rounded-side-down on the caramel. Returns to medium heat for 5 minutes to start the apples cooking. The pastry drapes over the top, edges tucked in around the apples. Baked at 200°C for 30-35 minutes until the pastry is deep golden. Rests for 5 minutes; then carefully inverted onto a flat serving plate (the dramatic moment). Glazed-amber apples sit on top of crisp pastry.
Tarte Tatin is an upside-down caramel apple tart with a crisp pastry lid and soft, glossy apple topping. It is best served warm, turned out onto a serving plate immediately so the caramel remains silky.
Tarts are the most home-cook-friendly patisserie. The structure is fixed: a blind-baked sweet-short pastry shell, plus a filling. The variations come from the filling. Once you can make a clean blind-baked shell (see [sweet short pastry](../pastry/sweet-short.md)), the tart canon opens.
Sweet shortcrust pastry: plain flour rubs with cold butter to breadcrumb texture; icing sugar adds sweetness; an egg yolk binds with a splash of water. Rests in the fridge 1 hour. The pastry is rolled, lined into a 22 cm fluted tart tin, pricked, chilled again, and blind-baked with baking beans for 15 min, then 5 more min uncovered. Filling: warm golden syrup, lemon zest and juice, fresh breadcrumbs from a day-old loaf, a beaten egg and a small pinch of ginger / cinnamon. Stirred together; poured into the blind-baked case. Baked at 180°C 25-30 min until set with a slight wobble. Cooled to warm; served with cold clotted cream.